Recipe by DrGaellon
Adapted from a recipe by Joy Manning and Tara Mataraza Desmond in their "Meat Lite" column at Serious Eats. http://bit.ly/cw0O0c
Top Review by bjd4
Made for dinner tonight but alittle differently. Added chicken broth to the sauce, no bacon and instead of the porkchop, I used canned corned beef. Boiled up some perogies to add to the finished product while it simmered. Hubby is happy that there is leftovers for lunch tomorrow.
- 1 teaspoon vegetable oil
- 1 slice bacon, chopped
- 1 medium onion, quartered and thinly sliced
- 1 medium apple, cored and shredded on a box grater
- 1⁄2 medium green cabbage, shredded
- 1⁄2 teaspoon salt
- 1⁄4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 bone-in pork loin chop
- kosher salt
- ground black pepper
Directions See How It's Made
- Preheat oven to 400°F.
- In a large skillet, heat the oil over medium heat. When shimmering, add the bacon and saute until it begins to crisp. Add the onion and saute until soft, 5-8 minutes.
- Add the apple, salt and cabbage; continue to saute until the cabbage wilts, about 5 minutes. Add the cream, Dijon mustard and whole grain mustard; stir well to combine. Bring to a boil, then reduce to a very low simmer, and leave it to cook.
- Preheat a cast-iron skillet over medium heat. Liberally season pork chop with salt and pepper on both sides. When the pan is hot, add the chop and cook until a deep golden brown on both sides, 2-4 minutes each side. Transfer pan to oven and cook another 5-8 minutes, until the internal temperature is 150°F.
- Remove the chop to a plate, tent with foil and let stand for 10 minutes to rest. Slice pork against the grain. Divide cabbage between two warmed plates, top each with half the pork, and serve.